Overnight whole-grain pancakes using sourdough discard 🥞

Ingredients

Overnight sponge

• 2 cups (240g) white whole wheat flour
• 1 cup (227g) sourdough starter, unfed/discard
• 2 tablespoons (28g) granulated sugar
• 2 cups (454g) buttermilk, any fat percentage
• 0.5 cup (75g) harvest grains blend, optional

Batter

• all of the overnight sponge
• 2 eggs
• 0.25 cups butter, melted
• 1 teaspoon kosher salt
• 1 teaspoon baking soda

Directions

1. Mix the overnight sponge and let it sit on the counter overnight (up to 24 hours).
2. In the morning, mix the rest of the stuff in and cook quickly. The baking soda reacts w/ the sourdough to rise.
3. Cook, serve. 🥞

Notes

• Drop sprinkles, chopped nuts, chocolate chips, whatever on the top of each pancake as it cooks.
• Most any blend of seeds/grains for baker’s texture are good here, too.
• Reheats great over the week.
• Using all-purpose flour results in flat sad pancakes at high altitude.
• Adapted from King Arthur Baking’s recipe .